It’s totally normal to make Chimichurri at 6:15 in the morning, right? I thought so. I had planned to make it last night, but the evening got away from me. And, before I knew it, Quinn was in bed and the last thing I wanted to do was wake him up with the sound of our food processor, so I waited until he was awake this morning.
My Chimichurri “recipe” isn’t much of a recipe at all. I just throw everything in the food processor and hope for the best. #notfancy Here are my very approximate measurements:
- 1 bunch of cilantro
- 1 bunch of parsley
- 1/4 cup extra-virgin olive oil
- 2-3 tbsp minced garlic
- juice of 1 lemon
- sea salt
- 2-3 tbsp grated Parmesan
- 2-3 tbsp sunflower seeds
The morning flew by, so I grabbed a frozen gluten-free waffle (from Trader Joe’s) and topped it with almond butter mixed with collagen for a quickie breakfast.
Big meeting at the new DTFN office! 🙂
When I got to work, I snacked on a banana.
And lunch was fresh Chimichurri sauce mixed with shredded chicken and greens. Delicious!!
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from Carrots 'N' Cake http://ift.tt/2CpvQ4N